Present were: Darin Cook, Phil Nelson, Lucianna Mello, Thomas Ricca, Tom Crady, Bob Cadmus, John Kalkbrenner, Dick Williams, Linda Price and Michael Sims

The committee talked about the Pioneer One Card and the possibility of using the card at some local businesses. Grinnell College is small and students need to get away from campus. There are three components of the card; Campus Cash, Dining Dollars and Meal Equivalencies (used only at the Expresses). The Expresses stop at midnight and you can't accumulate meals. Discussion followed from the evening meeting on June 11, 2002 between the campus center architects and dining service consultant with four students about their dining service preferences.

The College tries to find an average price; cheaper than some, more expensive than others. Students want choices and will pay more. There's no support for sundry items being sold on campus. Students felt the convenience store wasn't a good idea. They felt the bookstore sundry prices are also too high. The bookstore has many uses; books, clothing, and sundries which are a very low profit for the bookstore. Questions about using the Pioneer One Card locally should be addressed in the web mail survey which Thomas Ricca will create. The students felt it would be a good idea to keep the Expresses, but committee members were not sure that would be an option because of the cost. Students are generally accepting of dining experiences. They are aware of cost difference between Subway and the grill. The perception is that the College is more expensive.

North versus south campus strategies were discussed. One student felt the food selection at Quad was better than Cowles. Another student goes to Cowles to eat with friends. He felt that dining was a social break and stayed in the dining hall as long as possible. Students will stay 45-60 minutes for the dinner meal and about 45 minutes for lunch. Students want a variety in the menu and know the four week dining cycle. Choice, change and variety are all top dining issues for students. When different serving styles were presented, students felt the College couldn't afford them. They like the waffle bar and eggs to order. Students don't eat breakfast because they're tired and it doesn't fit their schedule.

Students are interested in having different types of dining environments which include a variety of seating and table sizes. The concept of Marshe dining was discussed as a way of having students move through the line faster. Offering a late night meal was also discussed. Having a late night deli-bar might be popular.

Students working late at night is a concern. Some committee members felt it might be hard to get workers. Many students don't want to work more the 1« -2 hour shifts. The wage scale has been increased for dining service. Students may perceive the new dining hall as the "place" to work. Students also think if they eat the same food twice in one week they're having left-overs.

Food lines, enough time for lunch, healthy meal choices and the four week dining cycle were student's main concerns. Students don't want anything with commercial intent. Product labeling wasn't discussed per se. Students don't give dining meal plans much thought because they've been on a meal plan since grade school. Food and the menus are changeable factors; seating, space and physical design are set in stone. The students were content with the value of their dining hall meal. The dining service consultant didn't get a clear direction of anything this group of students wanted changed. Students felt the menu cycle get routine and boring. These students weren't critical of our dining services. Thomas Ricca felt more space was needed in the servery, but the kitchen space can be smaller. The production and serving of food on the same level would be ideal. Cooking, preparation and basic storage should be on one level. There's a potential for 810 seats. A web based survey will be done about dining service issues.